Smoky Vegetarian Chili Food

SMOKY VEGGIE CHILI

Steps:

• Set a medium stockpot or Dutch oven over medium-high heat. (Don't use a nonstick pot.) Dice onion, and add it to the dry pot. Stir continuously until the onion begins to turn translucent, browns slightly, and begins to stick. Add 1/2 cup vegetable stock, to deglaze the onions.
• Meanwhile, dice the sweet potato and set it aside. To the onions, add ground cumin, chili powder, smoked paprika, and chopped chipotle chile. Add diced sweet potato and remaining 2 cups of vegetable stock. Simmer over medium heat until the sweet potatoes begin to soften, about 6-8 minutes.
• While the sweet potatoes are cooking, dice the zucchini and mushrooms. Crush the canned tomatoes by hand, and add them to the pot.
• Add diced veggies. Rinse the canned beans, then add them to the pot. Season chili with salt to taste. Simmer over medium-low heat until vegetables are slightly tender, about 20 minutes. Coarsely chop kale and cilantro, and add to the pot.
• Serve hot, garnished with an optional dollop of dairy-free sour cream, sliced avocado, and chopped scallions.

SPICY VEGETARIAN CHILI

Steps:

• Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
• Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.

SMOKY VEGAN CHILI

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes.
• Stir burger crumbles and browning sauce with the onion until onion and crumbles are coated with sauce; add stewed tomatoes, vegetable broth, chili beans, tomato sauce, tomato paste, chipotle chili, and salt.
• Bring mixture to a low boil, reduce heat to medium-low, and cook until the tomatoes and beans are softened, 15 to 20 minutes.

SMOKY VEGETARIAN CHILI

Steps:

• Heat oil in Dutch oven over medium heat. Add scallions, celery, red pepper and garlic, and cook until softened, about 8-10 minutes.
• Stir in tomatoes, chili powder, cumin, salt and chipotle, and cook for 2 minutes.
• Add beans, corn and vegetable broth, and bring to boil.
• Reduce heat and simmer uncovered for about 25 minutes.